Easter has totally and completely snuck up on me this year. I’m still a little baffled that it is already April! Despite the fact that 2019 has vanished before my eyes, I’m so ready because I love Easter!
To me, Easter is hands down the most important celebration of the year- the celebration and recognition of Christ’s resurrection. Can I get an amen?! In my opinion, such a special celebration calls for the tastiest of foods.
Last year, I shared my recipe for Loaded Carrot Cake Muffins for Easter dessert (or breakfast- the secret is safe with me). This recipe is paleo-approved and made with the most-nutritious ingredients. But, because I love carrot cake so much, I decided to create a new carrot cake recipe for Easter 2019: Carrot Cake Collagen Bites.
These Carrot Cake Collagen Bites are packed with pecans, carrots, coconut, and dates. All the flavors of carrot cake in one, protein-packed, nutrient-dense bite. Breakfast, snack, dessert? I can’t decide.. You tell me!
I’ve created two different collagen bites in the past: Maple Coconut Cashew Collagen Bites and Cocoa Collagen Energy Bites. Both have been a huge hit! I have to say, collagen is the perfect way to add quality protein to a delicious treat, which is why I frequently use it. If you don’t have any collagen on-hand, I recommend Sports Research Unflavored Collagen, which you can find here on Amazon.
So, why not celebrate the resurrection of Jesus with a tasty treat that nourishes our bodies?! I’ll eat to that ;)
Carrot Cake Collagen Bites
- 5 dates pitted
- 1/2 cup pecan halves
- 1 cup carrots shredded
- 1 cup unsweetened coconut shredded
- 2 scoops hydrolyzed collagen
- 1 tsp cinnamon
- 2 tbs water add more to increase stickiness
- Line a plate or baking tray with parchment paper. Set aside 1/4 cup of shredded coconut.
- Place all ingredients in a food processor. Blend until a sticky mixture has formed.
- Slightly wet your hands with water to prevent sticking and roll about 1 tbs of mixture between your palms. Once a ball is formed, roll it in the shredded coconut and set on the parchment paper. Repeat for the remaining mixture.
- Place the bites in the fridge for at least one hour to set. Transfer to an airtight container and store in the fridge for up to one week.